Tag Archives: Homemade

Artichoke Tapenade…that Ain’t no Choke!

13 Feb

In my last post I wrote about cookbooks and mentioned David Lebovitz, well this recipe is from his cookbook My Paris Kitchen. As I was reading it (yes, reading a cookbook) I saw this recipe for an Artichoke Tapenade with Rosemary Oil, there are few things that I enjoy more than a good artichoke dish. I don’t like rosemary oil though, so I used regular olive oil. This is my new favorite, easy to make and delicious!

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Ingredients

14 oz can artichoke hearts, drained and quartered

1/2 cup pitted green olives

1/3 cup olive oil + more for drizzle

1 Tbs capers, rinsed and squeezed dry

1 Tbs freshly squeezed lemon juice

2 cloves garlic, peeled and chopped

1/8 tsp cayenne pepper

Sea salt or kosher salt

Directions

In the bowl of a food processor, puree the artichoke hearts, olives, olive oil, capers, lemon juice, garlic and cayenne pepper until smooth. Taste, and season with a bit of salt if necessary. (I did not add any salt, the olives and capers did the trick.)

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Serve drizzled with olive oil or rosemary oil if you prefer, along with toasted baguette, crackers, toasted pita or flat breads for dipping.

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Serves 6 to 8. Will keep for up to 4 days in the refrigerator.

 

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Real Homemade Green Bean Casserole

20 Nov

With Thanksgiving only a few days away I thought it totally appropriate to share my recipe for homemade green bean casserole. Now it’s not that I don’t like the Campbell’s version, but I have given up processed foods and quite frankly it is much better with fresh ingredients. Some people roll their eyes when I say we’re having green bean casserole, to me it is a must have on my table for the holidays!

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Ingredients

2 Tbsp salt

1 1/2 lbs green beans, rinsed with ends trimmed

2 Tbsp butter

1 small onion, chopped

2 cloves garlic, minced

8 oz package baby bella mushrooms, chopped

1 tsp salt

1 tsp black pepper

2 Tbsp flour

1 cup vegetable broth

1 cup half and half

1/2 cup Panko bread crumbs

6 oz french fried onions

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Directions

Preheat oven to 375 degrees. Grease a 9″x 13″ baking dish and set aside.

Bring a large pot of water to a boil with the 2 Tbsp of salt. Add green beans and boil for 5 minutes. Drain the green beans in a colander and rinse with cold water. Set aside.

Melt the butter in a large skillet over medium heat. Add onion stirring occasionally until the onion begins to soften, then add garlic. Add mushrooms, salt and pepper and cook till mushrooms begin to soften.

Sprinkle in the flour and stir to combine. Add vegetable broth and stir well. Add half and half and simmer until sauce thickens, stirring occasionally, about 6 to 8 minutes.

Remove from heat and add green beans, stir until well combined. Transfer mixture to casserole dish. Top with bread crumbs and then french fried onions.

Place in oven and bake for 20 minutes until bubbly. Serve and enjoy!

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FYI…I don’t use the bread crumbs, not a fan.

You say Pesto, I say Pesto…we all say Pesto!

28 Jul

Once again I am writing about something that has always intrigued me, pesto. I didn’t even try it until I was in my 30’s and fell in love instantly. How could I have been so reluctant to try something so delicious for so long. Well, this summer my husband and I decided to have a real garden and of course the basil is totally out of control so what better to do with basil than to make pesto?!

For Christmas my husband bought me a beautiful food processor that I have never used. This past weekend it was time. Time to use the food processor and time to make pesto. As usual, I take to Pinterest, my favorite app of all time. I found a great, simple recipe on the blog Gimme Some Oven that was perfect!

Basil jungle.

Basil jungle.

Ingredients:

1/2 cup pine nuts

3-4 cloves garlic

3 cups fresh basil leaves, packed

1/2 freshly grated parmesan cheese

1/2 cup extra virgin olive oil

freshly ground pepper and salt to taste

Ready, set, go!

Ready, set, go!

In a food processor or blender, blend together basil, pine nuts, garlic and cheese. Pour oil in slowly while still blending and then add in salt and pepper. Scrape down the sides and pulse a few more times to make sure it is well blended. Viola! Super easy and so good! My husband was completely amazed at how good it was. I’ll be making it again for sure.

The finished product!

The finished product!

Now a little side note, I also added just few leaves of oregano and parsley from the garden as well, which I think added to the yumminess. To store, keep it in an air tight container in the fridge for up to a week. You can also put it in ice cube trays to freeze it then pop it out and put in baggies to use whenever you need it, you can have fresh, homemade pesto all year round.

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